Sometimes when baking gluten-free you have to get creative! It's impossible to perfectly replicate a baked good's normally wheat based texture using flours made from rice, tapioca, potato, etc.
Impossible, but you can come pretty darn close if you think against the grain! (Of wheat, that is!)
Yesterday, looking for new and challenging (in the sense that it go against everything I've ever learned as a baker) recipes, I came across one so unusual and yet enticing that I immediately decided I HAD to make it!
The final product: Decadent Flourless Chocolate Cake
Can you guess the secret main ingredient in the cake? I'll give you a hint, it wasn't ANY type of flour :)
-B
Jess guessed applesauce, which was incorrect. Guess again!
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